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Wednesday, September 22, 2010

Vanilla Frosting

Sorry to leave you with just chocolate muffins, and nothing to spread on them! This frosting is a revelation - you'll be surprised how tasty it is. It doesn't have that slightly metallic note using powdered sugar can give, and it's not overly sweet, either. The only downside is that it's not super-pretty - it's not thick enough to pipe on. But flavor-wise, it definitely makes up for that.

Whisk milk and flour in a small saucepan and heat until it thickens. Cook for a few minutes - it will thicken quite a lot! Remove from heat and let it cool completely. Add the vanilla.

Beat butter and sugar until pale and fluffy. (You probably want to use a stand mixer for this - but handheld beaters will work as well.) Add the milk/flour-mixture, which must be absolutely room temperature and not at all warm.

Hi Anne,I grew up with this frosting; it's the only one my mom ever made! To thicken, add dissolved gelatin sheets (soak in cold water, squeeze out liquid, melt for a few seconds in microwave) after whipping in the flour mixture. The amount of gelatin will depend on the quantity of frosting. I always start with one or two sheets, then add from there. Chill frosting before piping.

The first place I ever saw this was in the Buffalo, NY newspaper, and it was called "continental frosting." It is just so delicious! You can also make it in the microwave in a deep bowl. Cook on high until it's done, whisking every minute and keeping a watchful eye on it. It takes 3 1/2 to 4 minutes in the microwaves I have used. I always use the instant dissolving flour for this.

Variations are easy, too. Try using brown sugar for spice cakes, or adding melted chocolate or cocoa. At Christmas I make this with 1/4 cup cordial and 3/4 cup of milk for a torte filling. The alcohol changes the boiling temperature, and it cooks very quickly, so be extra careful if you try that one.